Squash Soup - Recipe For Butternut Squash and Sweet Potato Soup

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Butternut squash and sweet potatoes go well together in many dishes. You can pot them with red peppers, red wine and tomatoes, adding cumin seeds and paprika pepper, and boil or steam them or roast them and mash them with a little grated nutmeg and cheddar cheese types. Whichever way you decide to use them make sure you have the best looking sweet potato dish, although you can use sweet potatoes, if you bought the wrong.

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For the recipe below I like to add the crumbled Stilton blue or white, but any blue cheese is good, although if you are using a Danish Blue from the package, and uses about 2 ounces as tends to be a bitter taste in my opinion.

Butternut squash and sweet potato soup

Ingredients

1 butternut squash, peeled, seeds removed and diced

1 pound sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, chopped

1 tablespoon ginger root, finely chopped

1 teaspoon cinnamon

½ teaspoon grated nutmeg

2 quarts chicken or vegetable

salt and freshly ground black pepper to taste

2-4 oz blue cheese, crumbled (optional)

method

Heat oil in a pan and fry onion until it is tender and translucent (5 to 10 minutes ).

Add the ginger and stir for one minute until it releases its aroma.

Add the diced sweet potatoes, butternut squash and stock and bring to a simmer.

Now, cinnamon, nutmeg and salt and pepper, and cover the pan.

simmer for 45 minutes to 1 hour until vegetables are tender.

Remove the pan from the heat and allow mixture to cool slightly before mixing it in batches.

Return blended soup bowl and use a balloon whisk to whisk the soup and even texture, while you cook the soup over low heat.

Place the crumbled blue cheese, if you have it, including, at this time.

Serve with crusty bread.

Enjoy.